Fusion Dessert Crepe

**What a great way to finish off a meal. . . a French Crepe stuffed with a fresh Italian Ricotta Cream!

INGREDIENTS

CREPES

2 Cups      Flour

6 Each      Eggs

1 Cup       Milk

1 Cup       Water

1/4 tsp      Salt

1/2 tsp      Vanilla Extract

1 Tbls     Sugar

6 Tbls     Butter

FILLING

16 oz     Ricotta Cheese

3/4 Cup   Sugar, Powdered

1/2 tsp      Orange Zest

2 Tbls      Chocolate Morsels, Chopped Semi-Sweet

GARNISH

1 ea      Hershey Bar

1 tsp     Chocolate Chips, Chopped Semi-Sweet

           Chocolate Syrup

           Whipped Cream

DIRECTIONS





1.  In a medium bowl, mix together the Flour and Eggs until fully incorporated.

2.  Slowly add in the Milk and Water. Whisk until nice and smooth.

3.  Stir in the Salt, Vanilla and Sugar.

4.  Melt 4 Tbls of Butter and then whisk it into the batter

5.  Add 1/2 Tbls of Butter to a pre-heated saute pan and tip pan to cover the entire surface.

6.  Take 1/4 Cup of batter and pour it into the middle of the pan.

7.  Tip the pan to cover the whole surface with the batter.

8.  Cook on medium to medium-high for approximately 30 seconds.

9.  Flip the Crepe over and cook side for additional 30 seconds or until it starts to lightly brown.

10. Remove from pan and continue to cook until all the batter is gone, adding 1/2 Tbls of butter to the pan after every couple Crepes.
11.  Cover Crepes and place in Refrigerator to cool
12. In a small bowl combine Ricotta and Sugar and whip until lite and fluffy.
13. Stir in Orange Zest and Chocolate Chips
14. Remove Crepes for refrigeration and place one down on a plate
15. Place 1/4 Cup of Ricotta Cream in center of Crepe. Spread cream to extend in line across the Crepe.
16. Roll the Crepe and place back on plate.
17. Top w/ Whipped Cream, Chocolate Chips and Chocolate Syrup.
18. Using a peeler, shred pieces of the Hershey Bar to finish garnishing the dessert.
19. Enjoy!